Try this Tapioca Pudding recipe, or contribute your own.
Suggest a better descriptionWisk egg and milk in a medium saucepan until blended. Stir in Splenda and Tapioca. Let stand 5 minutes. Bring to a full coil (a boil that doesn't stop when stirred,) over medium heat, stirring constantly. Remove from heat and stir in vanilla. COOL 20 minutes; stir. Serve warm or cold.
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Serving Size: 1 Serving (416g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 350 | ||
Calories from Fat: 23 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 87.1mg | 27 % | |
Sodium 202.2mg | 7 % | |
Potassium 591.6mg | 16 % | |
Total Carbohydrate 69g | 20 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 68.8g | ||
Protein 13.9g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 350
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